How to make gluten-free soups

How to make a gluten-free soup

Winter is here, and there is nothing better than a homemade hot soup. But finding a gluten-free soup in the supermarkets can be very difficult. So, how to make a gluten-free soup at home? It’s very simple and can also be quick.

At the bottom of this page you will find one a quick recipe + some additional ideas. But you can really use very vegetable. Just make sure to follow a few easy rules:

  1. VEGETABLES
    Choose at least 2 or more different vegetables. It’s better to choose seasonal vegetables, as they will have more taste.
    Chop every vegetable in small dices, so they will cook quickly and be more easy to eat.
    Some good pairs I love are: pumpkin + mushrooms, zucchini + peas, green beans + broccoli.
  2. PROTEIN
    Add a legume, like beans or lentils to make it a complete meal, including carbs and proteins. Likewise, chickpeas are also a good idea. You can use canned goods, or the type of lentils that cook in 20 minutes. Read the labels to know what to buy. Also fresh beans or peas are perfect to use, when in season.
  3. CARBS
    Finally, I always add pasta or rice. It makes it more fun and children will love it. Moreover, the soup will be way more filling this way.

How to make a gluten-free soup

5 from 1 vote
Course: SoupsDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

0

minutes

Ingredients

  • 1 1 carrot

  • 1 branch 1 celery

  • 1 1 onion

  • 1 cup 1 lentils

  • 6-8 leaves 6-8 kale

  • a handful a mushrooms (optional)

  • 1 cup 1 short gluten-free pasta

  • extra-virgin olive oil

  • salt

  • pepper

  • garlic

  • 3 3 sage leaves

How to

  • Chop the carrot, celery and onion very thin. You can also blend them.
  • Transfer to a large pot, add 2 tbsp of olive oil, a clove of garlic and the sage leaves. Heat on medium heat until the onion is translucent (around 3-4 minutes). Then remove the garlic and the sage leaves.
  • In the meantime, clean the kale and remove the stems. Cut the leaves in short strips.
  • Add the kale, the mushrooms and the lentils to the onion base.
  • Cover with 3 cups of water, lower the heat, cover and let it cook for 15 minutes.
  • Add a tsp of salt and the pasta. If the water is not covering everything, add some more.
  • Continue to cook for the time indicated on the pasta package.
  • Serve with a sprinkle of pepper and (optionally) some parmesan cheese.

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And if you are asking yourself how to make a gluten-free soup, but ideal for a dinner with friends? Take a look at this quick and easy fish soup, ready in 20 minutes: CLICK HERE!

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